Grilled Chicken Caesar Recipe
Double breast of chicken, flame-broiled and placed on a bed of fresh romaine hearts, topped with grated Parmesan.
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Ingredients
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Chicken
Salad
Caesar Dressing
Method
Chicken
- 1
Pound and Marinate
If chicken breasts are thick, place them between plastic wrap and gently pound to an even thickness (~3/4 inch). Pat dry. In a bowl combine 2 tbs olive oil, 1 tsp minced garlic, 1 tbs lemon juice, 1 tsp kosher salt, 1 tsp black pepper and 1/2 tsp smoked paprika. Rub the marinade evenly over both chicken breasts. Let sit at room temperature for 15 minutes or refrigerate up to 2 hours.
- 2
Preheat Grill
Preheat a gas or charcoal grill to medium-high (about 400-450°F / 200-230°C). If using a grill pan, heat it over medium-high heat and lightly oil grates or pan.
- 3
Grill
Brush grill grates with oil. Place chicken breasts on the hottest part of the grill. Cook 4-6 minutes per side, flipping once, until well-browned and internal temperature reaches 165°F (74°C). For crosshatch grill marks, rotate breasts 90 degrees halfway through each side's cooking time. Remove from grill and let rest 5 minutes before slicing.
Caesar Dressing
- 4
In a medium bowl combine 1/2 cup mayonnaise, the 2 anchovy fillets (or 1 tsp anchovy paste), 1 minced garlic clove, 1 tsp Dijon mustard, 1 tbs lemon juice, 1/2 tsp Worcestershire sauce, and 1/4 tsp freshly ground black pepper. Whisk until smooth. Whisk in 1 tbs olive oil to loosen the dressing, then stir in 2 tbs finely grated Parmesan. Taste and adjust seasoning with more lemon, salt or Worcestershire if needed. If you prefer a thinner dressing, whisk in 1-2 tbs water.
Salad Assembly
- 5
Prepare Romaine: Trim root ends and any wilted leaves from 3 romaine hearts. Wash and spin dry, then slice each heart lengthwise in half to create halves or quarters depending on size. Keep chilled until ready to plate.
- 6
Toss or Arrange: For a composed plate, drizzle a small amount of dressing over the romaine halves (about 1-2 tbs per serving) and lightly toss or leave halves whole for presentation. For two double-breast servings, divide romaine between two plates.
- 7
Slice Chicken: After resting, slice each grilled chicken breast diagonally into 1/4-inch slices. Place double breast portions (both breasts) over each bed of romaine.
- 8
Finish: Sprinkle 1/4 cup freshly grated Parmesan over each plated salad (total 1/2 cup). Add croutons (about 1/2 cup per plate) if using. Drizzle any remaining dressing over the chicken and lettuce to taste. Grind extra black pepper if desired.